BEST CLASSIC ITALIAN TIRAMISU (COMPLETE GUIDE)

Tiramisu Recipes :
▢ 1½ cups espresso or very strong coffee room temperature
▢ ¾ cup dark rum divided
▢ 16 ounces mascarpone (452g)
▢ 6 large egg yolks
▢ ⅔ cup granulated sugar (133g)
▢ 2 cups heavy whipping cream (480ml)
▢ 2 teaspoons vanilla extract
▢ 40 ladyfingers
▢ ⅓ cup unsweetened cocoa powder (33g)

Instructions
Stir together the coffee and 1/2 cup of dark rum in a medium bowl and set aside. (You can omit the rum and add a dash of vanilla with some more coffee for soaking or you can add a favorite liqueur like Kahlua, Grand Marnier, or Godiva.)
In a large mixing bowl, combine the mascarpone and the remaining 1/4 cup of dark rum. Whisk together or beat with a hand mixer on medium speed until well combined. Set aside.
If you have a double-boiler, combine the egg yolks and sugar in the top. Otherwise, combine them in a medium heat-proof mixing bowl. Whisk until well combined. Bring 2 inches of water to a simmer in a small pot or the bottom of a double boiler. Place the egg yolk mixture over the simmering water making sure the water does not touch the bowl. Whisk constantly until the sugar has dissolved and the mixture is light yellow in color and thickened a bit, about 5 to 8 minutes

Pour the egg yolk mixture into the mascarpone and whisk until combined. Place in the refrigerator for 15 minutes to cool.
In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the cream and vanilla. Beat on medium speed until stiff peaks form, 3 to 5 minutes
Fold the whipped cream into the mascarpone mixture. (You can run a whisk through it at the end to mix in any remaining unmixed bits.)
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